Masterbuilt MB20100112 Slow Smoker Accessory Attachment, Black review and price compare 2025
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Product overview
| Brand | Masterbuilt |
| Model Name | Slow Smoker |
| Power Source | Corded Electric |
| Color | Black |
| Item Weight | 9.95 Pounds |
| Item Dimensions LxWxH | 10.4 x 10.4 x 18 inches |
| Fuel Type | Electric |
product features
- by entering your model number.
- Continuous smoke when cold smoking or hot smoking up to 275˚F
- Ideal for smoking cheese, fish, bacon, and jerky
- Automatically heats wood chips with the push of a button
- Continuous wood feed system provides up to 6 hours of continuous smoke without reloading
- Removable ash tray for easy cleanup
This fits your .
From the manufacturer
Choose the right tool.
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SmokeWhether you’re a beginner or a competition-ready pro, we have the right tools to easily craft your backyard masterpiece. Pick your preferred fuel source and start the journey. | AccessorizeCustomize your product with a variety of accessories designed to enhance your smoking and frying experience. | Fry, Boil, or SteamMasterbuilt, who invented the world’s first indoor 3-in-1 fryer, steamer, and boiler now provides consumers the ability to fry, steam, and boil their favorite foods in a single product. |
| Check out our other products! | Simply plug the smoker in and it does the work. | Smoke your favorite foods at the touch of a button. | Taste of charcoal with the ease of an electric smoker. | Free the oven with innovation and safety. | Take it to the next level with Gravity Fed Charcoal Grilling.. | Protect your investment and make it last. |
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product description
Style:New Version
The Masterbuilt Slow Smoker is ideal for smoking cheese, fish, bacon and jerky, when longer smoke times at lower temperatures are ideal. The Slow Smoker provides continuous smoke for up to 6 hours and is compatible with all Masterbuilt Digital Electric Smokers. Master the art of smoking with Masterbuilt. Removable ash tray for easy cleanup
product details
important information
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Questions about Masterbuilt MB20100112 Slow Smoker Accessory Attachment, Black
Q:
I am getting way too much smoke (bitter creosote). Cheese and salmon inedible. Main smoker was unplugged with vent 1/3 open. What am I doing wrong?
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Answer: Mine was working fine, then I had same issue, to much smoke and creosote. I realized that unit burns all chips in 2 hours instead of 6 hours. I thought that thermostat burn out. Problem was solved by buying new unit.
Answer: Separate your cold smoker from your main smoke chamber by using a dryer vent duct pipe. 8' to 10' should do it. The creosote tends to get trapped in the pipe, so all you have coming to the smoker is pure smoke. I have used this method for a few years with great results. Might have to mod the duct a bit to get it to work. I used some duct tape (haha) to attach to both ends and that seems to seal pretty well.
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Answer: Don't smoke it so long and make sure you use the right wood chips for smoking, not pine! smoker shouldn't have creosote build up in it....
Answer: two things use a sweeter wood like apple or cherry and close the air vent on the main smoker,and could even wet wood so slow burn rate..i always wet the wood so no fire up and slow the burn rate.
Answer: Open vent all the way. Use cherry chips or pellets. Lighter smoke flavor.
Answer: Im not sure. I did notice that this thing puts out almost too much smoke. Might be better off using less chips and only smoking for half of the suggested time
Answer: Cheese you have to let sit for 2 weeks after vacuum sealing it to mellow out otherwise it's too harsh to eat
Q:
do you have to season this unit like you do with the smoker? Thanks
Answer: Actually, no. The instructions say to use it WITH a seasoned SMOKER, not that you have to season this cold smoker.
Answer: Yes
Q:
How many watts is it? or How many amps will it use?
Answer: I don't know the rating but I've used it many times on plain 20 amp service. Never had a problem. I strongly recommend this product
Answer: The plate on the back of the unit contains the following information. 120 VAC 1.25 A 150 W 60 Hz
Q:
It says for Masterbuilt digital smokers. Can it be used for any that are not digital? I am considering the Extra Large MODEL: #20050211
Answer: If the nondigital smoker you are using has a similar chip loader to the digital smoker, yes you can use it because it connects to the manual chip loader. If your chip loaders are not the same you can easily jurryrig a connection using some dryer vent tubing and tubing clamps that you can get from any hardware store for about $10
Answer: As long as it has the wood chip tray that can be removed without opening the door. But I think only the digital smokers have that option
Answer: On the Masterbuilt digital smokers the wood chips are added through a round port in the side of the smoker above the heating element. The cold smoker attaches directly into this port after removal of the chip cup that usually seals the hole while the smoker is in operation. If your smoker had a round hole approx. 3 inches in diameter somewhere low in the body of your unit you could probably use a piece of stove pipe to pipe the smoke in or if you were willing to make some modifications to your unit you could probably make something work.
Answer: It has a small, approximately 2" molded cylinder that goes into the hole that the chip loader inserts into. To maintain the connection, there is a curved bar that hooks into the smoker, which pulls the separate pieces together taughtly.
Answer: I have the 30" electric smoker. I believe they state it will work on any of their electric smokers. I like it.
Answer: Yes
Q:
Using for ~2 wks. I see ~1/3 the smoke volume cold compared to when smoker and cold attach turned on (hot). Is this normal?
Answer: I have used both the cold smoker with the larger (hot) smoke turned off, and the larger (hot) smoker operating independently. With the cold smoker operating the smoke volume is significantly less. I do not smoke food with both smokers turned on with wood chips in both. Hope I understand the question and this helps.
Answer: Yes because you are passing the cold smoke from one machine to the other, you lose some smoke in the process. What I have found works best, is to turn on the cold smoker and get it producing, while at the same time turn your hot smoker on and get it smoking...then once it's built up a lot of smoke inside, you cut off the hot smoker and let it cool down, then put in whatever you want to cold smoke and the cold smoker will keep it full
Answer: If you need heat the regular smoker unit needs to be turned on to the temp you need. Cold smoker is a cold smoker and just needs enough heat to burn the chips.
Answer: Yes. You will use less wood chips overall and the smoke will last 4 to 6 hours. I like it that way.
Q:
Do they make a cover for the cold smoker attachment?
Answer: Thank you for asking, we do not currently have a cover for the cold smoker attachment.
Answer: Attach it to your smoker and out cover over it it's a tight fit but it goes over
Answer: I am not quite sure I'll have to look it up I just take it off of my smoker after every use and set it in my garage seeing how small it is
Q:
Im considering buying this attachment to smoke salmon. Has anyone used it for that? How did it turn out?
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Answer: I smoked Salmon and Mackeral in mine. Both fishes came out fantastic. There was a lot of wood flavor put into the meat and it did not dry out.
Answer: I have not smoked salmon yet but have owned my cold smoker since november 2014 the cold smoker works great and puts out a good amount of smoke. I soak my chips in a plastic container the night before smoking mine works great in know some have had issues but it is a great attatchment for your smoker
Answer: I smoke salmon, jerky, chicken, ribs, etc. I find that you have better control of your smoker with cold smoke box, you will have steadier temp in smoker being the chips are in cold box rather than burning in smoker. I find any product I smoke is easier overall
Answer: i have had one for a year-it smokes slow and stedy-i have a buddy that has a cabnit shop and edge planes wood for me for the smoker also,it works great in smoker but does hang up a bit in side smoker-never tried the right wood(to cheap) would bye again
Answer: I use this for all the smoke, and use the smoker for heat and time tracking. the side smoker puts out more smoke and dont have to keep adding more chips.
Answer: I use the cold smoker for everything that I smoke--ribs, pork butt, chicken, fish---everything. I think it is awesome.
Q:
Can I attach this and still use the heat from the smoker? Then I would get the benefit of longer smoke. Cold smoke in and then hot smoke. ????
Answer: This will take the place of the inefficient tray and loader setup in the MES . Instead of having to add wood every 30 minutes you will go approximately 6 hours.
Answer: Yes, you can.
Q:
This equipment is for cold smoking. it is compatible with masterbuilt 20070115 bluetooth smart digital electric smoker, 40-inch?
Answer: if the smoker sits on the floor it will work. if on a stand or legs it will need some type of elevated base to raise it. my 40 inch Masterbuilt electric sits on the garage floor and it is a perfect alignment into the chip tube hole in the side of the cabinet. also the feet on the cold smoker are adjustable up and down for proper alignment.
Answer: Isn't that the one John uses in the video? He says it mounts to "any digital electric smoker" so it must. I use the 30" digital and the cold smoker's output pipe goes right into the side.
Answer: Yes it is, but if your smoker is on the stand, you'll have to stake 4 of five 1 1/2" thick pavers underneath so the holes line up on both units. My Bluetooth smoker came with a stand, some do not. Works well though.
Answer: I personally don't know, but when you go to the cold smoker page on Amazon, and you go to " customers who bought cold smoker kit, also bought", it shows that smoker with many reviews. So I'd say it does. I have a different master built smoker we bought last year and it works great!
Answer: Yes, it is.
Q:
What is cold smoking used for? I just ordered my Masterbuilt smokehouse and I'm wondering if I should buy this too. Thanks
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Answer: Rod: The cold smoker is a separate smoker that attaches to the outside of your Masterbuilt and all the heat is outside the food chamber. I use the cold smoker to smoke cheese as well as smoked sausage I buy that needs an extra shot of smoke but does not need the heat. I did a smoked turkey for Xmas and after I boned it out I decided I needed more smoke flavor so I used the cold smoker so as not to dry out the meat.
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Answer: I use my cold smoker a lot for jerky. I can generate all the smoke I need without burning the jerky and making it crispy. My old smoker did not have the ability to cold smoke and jerky was very difficult to make. Many people smoke foods like cheese or fish with the cold smoker, but I haven't tried either of those yet.
Answer: If you are planning on doing any cold smoking I would. This is a great accessory.
Answer: My husband uses it for bacon and smoked salmon
Q:
Is it neccessary to also plug in the Masterbilt Smoker along with the cold smoker kit? Thanks
Answer: No if your going to cold smoke. yes if you are going to cook food.
Q:
I just turned on my cold smoker for the first time and I am losing a lot of smoke out of the top and the lid doesn't really seal, is this normal?
Answer: It does kick out some smoke. As the soot builds up that helps, but I just put a brick on the top to help it seal. It helps if you have the top vent open on the smoker to draw smoke out if the generator and in to the unit. For could smoking I added a small electric fan inside the smoker.
Answer: Make sure you have the silver cap seated on the pyramid and the flared out part of the pyramid seated in the detent of the cold smoker box. My lid doesn't close tight, seems equal all the way around the unit, if it's warped you may have a problem. Last thing has already been listed, you may need to open the vent a little more on your cabinet smoker.
Answer: Are u talking about losing smoke from the top like the vent???. The cold smoker lid does have a little smoke that leaks out but wont enough to do any bad. If the lid is leaking too much you ll need to open the vent a bit more. Hope that helps
Answer: They will lose some smoke from the top .That is normal .I don't use the hook to attach it to the smoker,just push it snug up against the side . Works great. Just smoked some country ribs today .You DO NOT have to turn on your smoker when using this if you are doing something like cheese .A pan of ice in the smoker works good to keep your temps down .Leave damper on smoker wide open .
Answer: I had same issue, so I just used aluminum tape (the one for duct work) and sealed seams inside. Works way better now.
Answer: No, contact Masterbuilt. It won't be air tight but should not see significant amounts of smoke.
Answer: Yeah. Warm up the main unit and open the vent most of the way and it should fix it. Set main unit to 150 then after its warm adjust to needed temp down to 100.
Q:
is this a kit or is it a stand alone unit
Answer: The cold smoker is a unit that hooks up to your electric smoker and has its own power and heat source
Answer: It's just a smoker box. All it does it generate smoke. Period. Slow Smoker box doesn't contain anything but wood chips or pellets that are heated by an electric powered heating rod. It attaches to the Masterbuilt Smoker that contains the food via the smoker air intake vent. Slow Smoker box-male. Masterbuilt-female.
Answer: Seller is being deceptive. It's only the attachment.
Q:
can i use pellets
Answer: Yes you can use pellets or a mixture of pellets and chips. I have found that using pellets and chips give the best result for the flavor profile, length between refills, sticking/material hang up, reducing burn through and flare ups. Just turn the cold smoker on just long enough to get a full burn started then turn off the cold smoker and only leave the ash tray open about a 1/16". The smoker will stay lit, burn properly and all but eliminate flare ups.
Answer: You can't use pellets. Only wood chips.
Answer: I have used allegedly quality pellets however they created a lot of unwanted moisture and make the cold smoker sticky. We have never had that problem with wood chips.
Answer: Sure, the screen on the bottom is fine enough to keep them from falling through...
Q:
Does it come with hose to hook to cooker
Answer: No it's specifically designed for a master built electric smoker but you can hook a dryer hose up to it for a cooker
Answer: It comes with hooks that will probably work fine. As I use mine as a portable I needed remove the smoker often & made an easier disconnect modification.
Answer: The picture is deceiving. This device is small. It is about 1/3 the size of the smoker. It connects with a J bolt through your fresh air intake on the bottom. If you attempt cold smoking, say cheese, in the summer, the smoker will be to warm for the cheese. What I do is add ice to the water pan to keep the system cool and below 80%. Happy smoking, you will never regret you bought it.
Q:
Smoking for dummies question. i have used my digital smoker for meat. great. my cold smoker kit is here.now i want to smoke cheese. only. how?
Answer: Plug in the cold smoker. That simple. You want chamber tems below 80 or else cheese will melt. Also. They have a design flaw. Your hook, it does not hold well. You will need to drill a hole from the outside for it to hook into on the inside. Any more questions ask.
Answer: In addition to the things the others have written, be sure to open the vents on your masterbuilt so the smoke can get out. You want smoke to flow through. If it can't escape, the creosote in the smoke will condense on your food and leave a bitter taste.
Answer: You don't even have to plug the smoker unit in, just plug the cold smoker unit into the Master Built Smoker's fill the chimney on the cold smoker unit to the top turn it on and it'll do all the work I smoke 8 ounce packages of cheddar cheese For about 3 to 4 hours
Q:
I would be using this unit with my MES to cook briskets. Do I need to reduce the temp of the smoker to compensate for the added heat from the box?
Answer: Yes. I suggest you try cooking a few small things in it first to get the temperature and smoke right. Mine skoked for 12 hours instead of 6 and the heat jumped to 300. My 4 brisket were a bit crispy. I was able to rehydrate them but I should have paid more attention.
Answer: Nope, since your mes had a thermometer which regulates the temp inside the smoker, it will make the adjustments for any added heat from the side smoke box. I have one and haven't needed to make any adjustments
Answer: Know if you have an electric smoker the temperature is going to be regulated by whatever temperature you said it. So any added heat that the cold smoker would induce into your smoker isn't going to matter because your smoke or that you've got your food in is still only going to turn off and on as needed to maintain temperature that you set it at so the answer to that question is no you do not.
Answer: No, I used mine 1 time, had a horrible time getting it to even smoke! Finally it got enough smoke rolling, but, it was a waste of time effort and money, it shorted out after the first use!
Q:
Will it fit the Masterbuilt 20078715?
Answer: Yes
Q:
how to smoke cheese with masterbuilt cold smoking kit
Answer: Start cold smoker with favorite wood, place room temp cheese (cut into 1lb chunks) in smoker, put ice in water pan to keep temp of smoker under 90 degrees. Smoke 2-4 hours, depending on cheese density. Remove cheese set at room temp 1 hour. Place in refrigerator uncovered overnight. Vacuum seal, refrigerate and wait minimum 2 weeks before tasting. Waiting is tough but very important or it'll taste horrible.
Answer: Just hook the cold smoker up to your regular smoker. You can look online to see what different types of woods go with different cheeses. It's really that simple. If it's hot outside you might want to keep your smoking components in the shade remember it's cold smoke you want
Answer: Place cheese in main unit. Fill water pan with ice water to help keep cheese/smoke cool, especially if smoking in the summer. Put chips in cold smoker and power up. Do NOT cut on main unit. Only use smoke & heat from the smoke box. I have smoked several different cheeses using this unit, and it works well. RDS and Richard Thompson also had good suggestions about how to use as well. You will also find the smoke box is excellent for adding smoke to meats. Enjoy!
Answer: Pretty easy to do, but you don't want to heat the cheese to much. I cracked the door a very little bit to let out the heat. When the outside takes on a light brown skin it's done
Q:
is there a cover that will go over both a 30" smoker & the cold smoker?
Answer: I bought the "Classic Accessories 55-570-011501-00 Veranda Square Smoker Cover, Large cover" from Amazon and it is a good fit and seems like good quality. https://www.amazon.com/gp/product/B019PENREC/
Answer: Not a Masterbuilt cover. I bought an oversized one that ended up working
Answer: I’ve only seen the cover for the 30 inch not one that covers both.
Answer: I have not found one that will cover both
Q:
Is this unit easy to attach and detach? I don't plan on using it everytime I smoke. Thanks
Answer: when you have it attached, just leave it alone. You don't have to use it (won't hurt it to be attached). However, if you want any smoke, just use this instead of trying to switch back to the MES smoking tray. this unit works better and is easier to manage.
Answer: Very easy
Answer: All I do is push it snug up against the side of the smoker ,I don't use the supplied hook .Works great.Use it all the time .
Answer: can you use pellets
Q:
can you cook meat?
Answer: This product attaches to my Masterbuilt Electric Digital Smoker, wherein I have been smoking meat. This unit allows you to add more than 1/4 cup of wood chips so that you don't have to add chips too frequently.
Answer: please ignore the answer from Philippe BOITEUX. This "cold smoker" is just a smoke generator and YES, you can use it with your masterbuilt smoker to (hot) smoke meat, or to cold smoke things like cheese.
Answer: This is a optional device for the Masterbuilt smoker. It provides a continues flow of smoke to a already purchased masterbuilt smoker. This unit attaches to smokers
Answer: This attaches to the smoker. Youtube has videos to show how it works.
Answer: NO, it is just a cold smoke generator for the mastebuil 30" electric smoker
Answer: Yes indeed, we do ribs, chicken, and pork all the time! Its great and flavor is good too!
Q:
where can i purchase the little metal screen that is at the very bottom of the smoker where the wood chips rest?
Answer: call masterbuilt or buy a piece of metal screen from a hardware store and cut it to size.
Answer: Is there a fan to circulate smoke from the smoker chip box to the smoker?
Answer: Masterbuilt or make one
Answer: Don’t know. I would contact Masterbuilt and ask them
Q:
What are the dimensions of the cold smoker itself, specifically the height.
Answer: It is about 16 inches high. Very portable. I am very satisfied with mine
Q:
how many watts is it
Answer: After some searching on the WEB I found it has a 250 watt electric element.
Answer: 150 watts
Answer: 1200 W, 10A
Q:
This is a kit that hooks up to another unit to be able to use it?
Answer: Yes, this a slow smoker kit always you to cold smoke with our digital electric smokers.
Answer: It plugs in so you could plumb it to something else if you wanted to but it hooks up directly to the Masterbuilt smoker.
Answer: Yes. This is the small “cold smoke” box shown above on the right and it attaches to your master built smoker shown in the left side of the pic.
Answer: Yes- it is designed to replace the tube wood chip filler in the MasterBuilt electric smoker providing longer periods of constant smoke supply
Answer: Yes. You will need a 30 or 40 inch masterbuilt electric smoker to use this smoker
Q:
Does anyone have a recommendation on a cookbook or website to find recipes on cold smoking?
Answer: smokingmeatforums.com
Q:
Can i use this to cold smoke and later detach it to regularly use my smoker?
Answer: You could, but why would you want to? this unit is a smoke generator, so it can be use for cold smoking - but it can also be used for hot smoking. It will produce vastly more and better smoke than the pathetic little tray in your smoker. Just leave it on and use it every time you use your smoker. You won't be sorry.
Answer: Yes .I have to remove the cold smoke unit to get my smoker through the door when I want to use my smoker . It only takes a few seconds to remove it and to reinstall it on the other side of the door . I highly recommend the cold smoke unit . It gives me more smoke flavor and since you can load a lot more wood chips in it than you can in the original chip tube you don't have to reload chips every 20 minutes or so .
Answer: don't know what u r asking. ..ofcourse you could detatch it if ｕ've attached it to masterbuilt's hot smoker...
Answer: Yes, it takes like 10 seconds to remove it from the smoker. Then, the factory chip tune can be reinserted normally. Highly recommend this unit!
Answer: yes you can.. and you have to remove it if you want to smoke and cook the meat. also with cold smoking there is no water used and no heat. i will say though that the screw in part that is supposed to hold the cold smoker to the main smoker that i got with my cold smoker wasn't long enough so i just made sure that the cold smoker was absolutely level and matched up to the main smoker and used it without the attaching piece. barely no smoke escaped and it works like a charm. when im done cold smoking i just move it out of the way and use my main smoker if needed. hope this helps
Answer: Yes you can, but you may find that you never want to take it off, because it works so good.
Answer: The short answer yes and yes
Answer: yes you can
Answer: Yes
Q:
manual says use dry wood chips.always thought you were supposed to soak . any thoughts?
Answer: Do not soak! As long you do not open while smoking there will not be a flareup . The element turns on & off. the wood will not start to smoke untill about 140 degrees. So if you smoking at 200 degrees from 140 to 200 it will smoke. At 200 the element turns off and the smoking process stops till the element turns back on. there is a little more to it but you will learn
Answer: Dry wood chips works best in the masterbuilt smokers.
Answer: I have only used dry chips but I think soaking them would be fine.
Answer: I always soaked my chips too when using charcoal and was a little skeptical about using dry chips, but I did and was pleasantly surprised with the about of smoke produced! I assume the risk of electric shock.. water and the electrical burner is the main reason for the dry chips? I bought the cold smoker for making jerky, but I use it every smoke as it holds several (4-6) hours worth of wood. So that's less trips to the smoker!! Buy it... You will not be disappointed!!
Answer: I use dry wood without issues.
Answer: I also read those instructions and believe that due to the limited closed area inside the unit, too much smoke creates the bitter taste. Just a small whit plume from the top of the closed.vent seems good to me. In fact,.on long duration smokes, I like to use large thick chunks of wood instead of thin small chips. The cold attachment to the large smoker has a larger fire box and thin chips create alot more smoke in the cold attachment. I enjoy using.
Answer: I also read those instructions and believe that due to the limited closed area inside the unit, too much smoke creates the bitter taste. Just a small whit plume from the top of the closed.vent seems good to me. In fact,.on long duration smokes, I like to use large thick chunks of wood instead of thin small chips.
Answer: The cold smoker has a large smoker oven and will hold a large quantity of chips and creates more smoke than is already required. One really only needs to soak chips for a charcoal smoker to help control a slower rate of burn.
Answer: I always soaked mine but found that unsoaked ones work better in this
Q:
How is the temperature controlled?
Answer: It’s strictly on or off there is no temperature control
Answer: There isn’t a temp control, it doesn’t add much heat at all to the smoker
Answer: Because this unit is strictly on or off, we attach ours with a length of metal dryer vent tubing to reduce heat transfer. Plus its easier to attach that way.
Q:
My heating element burnt out will this work as a heat and smoke sours
Answer: No. It only provides cold smoke.
Answer: No. It can add a very, very low amount of heat.
Answer: Nope. This won't generate enough heat to use as the primary heat source.
Answer: No......Smoke only
Answer: Nope
Q:
Can the Mes 30, and the slow smoker attachment be plugged into the same outlet?
Answer: I actually plug in the 40" smoker and this attachment in the same outlet without problems.
Answer: Keep in mind that it’s a “cold smoker” so in most instances you don’t turn the smoker on because it generates too much heat n
Q:
Is the slow smoker kit compatible with the mes130p?
Answer: I assume you mean cold smoker. And as long as it's a masterbuilt electric smoker with a side load then it will work.
Q:
What temp does it get to, mine dosnt seam to heat up enough to burn wood chips
Answer: Mine got hot enough to burn the wood chips and also hot enough to melt the paint off of the inside of the unit- at least it did until I stopped using it out of concern over serving my family food smoked with paint fumes.
Answer: I have no problem getting the chips to burn and I soak them in water so they last longer
Answer: There is not a temp. control for this. Are you soaking your chips? If so, don't. Should be used with dry chips only. The main problem I have had is you need to clean the chimney after each cook to prevent build up of the smoke on inside walls. It works great other than that. You can pull the chimney out and turn it on, after a few min. you should be able to see the element glowing red, if not you have a problem with it and should troubleshoot it or return it for warranty. This works very well and have friends who have purchased on my recommendation, each of them has had no issues.
Answer: Not sure what temp it gets up to but mine produces tons of smoke
Q:
Can you use this adapter smoker to your Masterbuilt temper tears up to 250°
Answer: The adapter goes to about 120, and smokes strong. Leave the big box on 120 also. I like to do Salmon and trouts cool like that, for 16 hours + or -. I couldn't get the big box to ignite chips at those low temperatures. You can smoke anything with the combination of the two units!
Answer: Yes, this smoker only introduces smoke into the smoker, it does not heat it. It’s fine for use regardless of the temperature of the smoker.
Answer: Yes you can
Q:
Does the smoker have a heating element?
Answer: It does not have a heating element. It has a small igniter (technically, an electric element) that starts the chips smoldering, but it is not designed to introduce heat into your smoker. It just creates the smoke you want.
Answer: Yes, the cold smoker has a heating element. The point is that the heat + chips are in this unit, which then generates the smoke which flows into your main electric smoking unit ( which would typically have the heating element turned OFF)
Answer: it has a burner unit that causes the wood to smoke, but produces very little heat
Answer: Yes it has a single heating element at the bottom just about the ash tray
Answer: It does. It generates ample smoke and with the smoker running alone, the temperature in my smoking box stayed steady at ambient (about 75 deg. that day). Perfect for fish, cheese etc
Q:
What is the temperature range for the cold smoker attachment?
Answer:
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Answer: No range. On or off. About 20-30 degrees above ambient (February) while rolling. Haven't cold smoked since.
Answer: The attachment simply puts smoke in, I haven’t tried it cold yet, I doubt much heat makes it into the smoker itself.
Answer: I really don’t know. It only raises the temp about 10 degrees inside. But use a tray of ice cubes to keep temp down
Q:
Does this fit the Masterbuild Pro?
Answer: If your Masterbuilt has the side load chip inlet, it should. If you're not sure, call customer service to be 100% certain.
Q:
Just got mine and the feet are too short (out of thread) to match up with my 30" Masterbuilt smoker. What do I do about that.
Answer: The screw threads on my cold smoker are pretty short too. Is your main smoker unit lowered as much as possible? You could try just putting a couple brick pavers, or some other fire-resistant tile under the cold smoker to build up some height to get a better vertical alignment & seal. Good luck!
Answer: I made a small shelf. Or get longer bolts
Q:
What cover works best for covering both the smoker and cold smoking kit?
Answer: I just purchased the CoverMates Bradley 4 Rack Smoker Cover : 24W x 15D x 32H Elite Polyester from Amazon. It fit over both over both smokers. To improve fit for depth; I bent the rear handle of the smoker up at 45 degrees in a vise which reduced stand off by about an inch and it now fits even better. I also ground down the plastic handle on the smoker lid to about 1/2 in instead of 1 in; also improved fit. I am very pleased with the material and fit.
Answer: I disconnect the cold smoker from the 30 inch smoker unit I use the cover for the 30 inch smoker by itself and I store the cold smoker unit in the shed
Answer: I had good luck with this cover. Good quality and fit. https://www.amazon.com/gp/product/B019PENREC/ref=oh_aui_search_detailpage?ie=UTF8&psc=1
Answer: I have not found one
Q:
Is there any difference between the two model numbers?
Answer: Don’t know the difference in the two. I have old model number & works good. 3 hours of smoke. Larger wood chips might hang up. Just open & knock down with a long screw driver.
Answer: No difference between the 2, just re branded. So says manufacture.
Q:
Can this create smoke at lower temps than the mes? i want to smoke meats at 225 but the built-in chip tray does not produce smoke under 260.
Answer: Yes. You can smoke at near ambient temperatures. I cure and cold smoke salmon. When outdoor temperature is 70F, I can smoke at a temp of 70 - 75F with the masterbuilt unpowered.
Answer: The chip tray comes right out and this smoker mounts right into that hole. Since this smoker has it's own heating element that is always on it produces non stop smoke so you can keep the main smoker at any temp you want and always have smoke. This thing is great and no more babysitting the smoker. Check it once an hour.
Answer: Yes, the cold smoke generator has it's own heating element beneath a self feeding chip tower. Meaning, you can set your smoker unit to any temperature (even OFF to facilitate Cold smoking cheese). The smoke generator works just the way I'd hoped creating much more smoke at any temperature than my Masterbuilt smoker produced when new from the box.
Answer: Yes. I smoked at 225 most of the time and this works great
Answer: Yes. The smoke generator has it's own heat coil to burn wood chips and is independent of the heat setting on the mes.
Q:
During the "seasoning" session, I noticed smoke dwindled off, yet I had plenty of wood still in there.. Do you need to rattle it to clear ashes?
Answer: you dont need heavy smoke.so long as you have some. also i need people to know thwere is a defect in the side smoke chamber. did you notice it does not stay on? i removed the inner chip/some chamber. where the outer tube meets the flat hood, i drilled a hole for my hook to hook into and never fall off again. i tried everything to no avail. now my main chamber is on a stand. either way you may wish to do that.
Answer: happy smoking. one of your first projects should be bacon. takes about a week to cure n smoke but you will never buy store bought again. plus you make cracklings out of the skin and what a snack they are.
Answer: Don't rattle it, I use a metal shish kebab skewer, just to loosen up the wood chips. It is very common for the woodchip shoot to clog, I dislodged them about every two hours
Answer: I use very small wood chips and I have to mix them up on occasion but I no longer have to do it as often as before with large wood chips.
Answer: I smoke cheese with my cold smoker at least 30 times with no issues works great.
Answer: Your Welcome,plus don't forget to slide the aluminum filter grate on the bottom of the tube off and tap to clean when unit is cool
Answer: The chips get lodged in the stack. Take a stick and poke them down onto the burner.
Q:
Is it compatible with the 140B model # 20072918?
Answer: It would appear that it is. As long as the 140B has the removable wood chip tray then it should be. However, you may want to check the model compatibility on the Masterbuilt web site before you make the purchase.
Q:
I know both units need plugged in for hot smoke. Can they be plugged into same circuit?, or too much power draw?
Answer: Total draw is 950 watts for both. 800 for 30" inch smoker and 150 for cold smoke attachment. Note that when cold smoking total Watts is 150. I like to use the cold attachment for both hot and cold smoking since the heating elements heats and switches off when the preset temp is reached. The cold in it element is always on thus continuous smoke!
Answer: I had it hooked to a 14 gage 25ft extension on a 20amp line with both units. Worked just fine. Recommend to use a 12 or 14 gage extension cord it may take to much power for 16 gage with 2 units. Reason I used the cold smoker with the hot smoker is that the cold smoker will put out smoke for 6 to 8 hours without refill.
Answer: Power draw hasn't ever been an issue for me. The element on the smoke generator is small. I like being able to control temp in the smoker unit independent of generator. I also use a 10 foot piece of aluminum duct and connector from Home Depot to remove creosote from the smoke. Works great for fish and jerky!
Answer: I have both units - the smoker and the cold smoker. If you are going to 'hot smoke' you do not need to use the cold smoker. If you are using the cold smoker for 'cold smoking' you use both units but do not need to plug in the hot smoker. Put the cheese or other food to smoke in the hot smoker side, connect the cold smoker, plug in the cold smoker, fill with chips, and turn on. All I have smoked this way is salmon and cheese with good results.
Answer: For most household circuits the current draw will be to much. I do not see why you would need to use the cold smoker attachment and the hot smoker at the same time.
Answer: I had them both on a 10a extention cord with a curket braker also with 300 ft of chrismas lights wraped on my deck i think the lights were 180w totall and the braker did flip off ,, i disconected the lights and ut was fine. The ash in the cold snoker is so fine like dust ,its a very clean burn. And coldsmiker makes atlest twise the smoke then the soaker box, buy it , i now only use the cold smoker its just easyer to use and last a long time.
Answer: I never liked gessing how mutch chips are left in the smoker and cleaning the chips box while it was hot was terebely not fun. ... I love this cold smoker its a propper desighn. It works fine with a 10a braker for hot smoak. And so easy to use refill ,clean ,and to check the chips is so fast and easy.
Answer: I have both plugged into the same outlet. Not sure on power draw, but it's never thrown the breaker.
Answer: I use a single 10 gauge 25ft cord on a 20 amp circuit, no problems
Q:
why not sell anymore " Slow Smoker Accessory " in amazon?
Answer: I just bought one. I got it straight from Masterbuilts website.
Q:
Can wood pellets be used in this unit.
Answer: you could, there is only a tray for the wood chips.
Answer: They could, but they do not stack and would be too expensive. Best bet are regular small wood chips of your liking found most anywhere in grocery stores.
Answer: I have used them mixed with chips. Still jammed on the hopper necessitating poking with screwdriver but they do work.
Answer: I have read they can, but I have not tried it yet.
Answer: Yes.
Answer: My experience is no.
Q:
Will this work with a MasterForge Electric Smoker? Similar size, shape, and controls?
Answer: The position of the hole lines up with my Masterbuilt Electric Smoker 40 Digital Smokehouse at 8.5" from the bottom to the dead center of the hole. From there, there are also 1" adjustable legs for fine tuning. You can measure that against your Masterforge and see if it works for you
Answer: MasterForge is Masterbuilt rebranded for Lowe's. If you look on the back of your Masterforge where the Serial Number is, you'll see "Masterbuilt". I have a Masterforge and a the cold smoker and they work together.
Answer: Only if the smoker insert hole is in the same place as the master built smoker (off the ground). Also the diameter of the hole must be the same as the master built because the cold smoker is attached through that hole via, J clamp. Hope this will help.
Answer: You can use metal 3" dryer vent hose to connect to just about anything you are willing to put a 3" hole in.
Q:
Is creosote leakage from one or both front legs normal? Makes a non-removable mess on an expensive deck. (I have since put a pad under them)
Answer:
Answer:
Answer: I would say its not normal, but I've seen it mentioned before. I've never had any of the dreaded "black leakage". I think it has a lot to do with moisture content of the wood chips and ambient air. Do not pre-soak your chips. With a potential of grease and moisture leaking from the main smoker, it'd be a good idea to put something protective down underneath to protect the expensive deck.
Answer: Yea, mine leaks to. I put cardboard down to help.
Answer: Mine does it too.
Answer: Works well
Q:
Is the chip tube supposed to sit flush in the groove in the unit? When the screen is on mine rests on top of the heating element causing a 1/4" or so gap
Answer: Yes
Answer: Yes
Answer: Yes
Product reviews of Masterbuilt MB20100112 Slow Smoker Accessory Attachment, Black
Ajkolp : so far so good, it is a major improvement from filling the ...
I have used this twice so far, I am experimenting with it, so far so good, it is a major improvement from filling the tube chip loader. I was having a creosote problem so be sure you get your smoker and CSA well preheated before putting food in the smoker. One thing I did notice is you can't put the feet on, it will sit to high for the MES 30 inch digital smoker, I kind of wish master built would address this. What I had to do was take the round plastic feet off the front of the smoker,(since they are not adjustable) then put two of the feet that came with this attachment to use on the MES to get it high enough to use.
James P : Nice, but broken handle upon opening/ good customer service
I just received this smoker. It assembled easily and should prove a nice addition. My only complaint is that the ash tray handle was broken right out of the box. I am hopeful masterbuilt will read this review and send me a replacement part. Other than that, I can’t wait to try out my new accessory.
UPDATE:
I wrote the company and they quickly and easily sent a replacement part. No hassles at all. A very positive customer service experience.
And... the smoker works great. I use it almost weekly. Even in the bitter cold of winter.
UPDATE:
I wrote the company and they quickly and easily sent a replacement part. No hassles at all. A very positive customer service experience.
And... the smoker works great. I use it almost weekly. Even in the bitter cold of winter.
Driving Cat : electrical hazard
I have owned two of these units and neither has lasted much longer than a year. I use them about once a week. The electrical insulation on the wires from the switch and power cord are not heat resistant enough and the heat shielding for the electrical wires is almost nonexistent. This wiring configuration will fail. I guarantee it. Despite all it's design flaws I will continue to rewire it. I am going to replace the switch and use high heat resistant wiring this time. I saw another customer suggested an external junction box. I am stuck using these external smoke boxes after the internal smoke chip holder disintegrated and that part was discontinued. I may also try the dryer vent connection since the vents to the electrical butt up against the side of the smoker when connected using the standard method. I like the unit I am just sick of fixing it. I store my smoker under a covered patio so it isn't exposed to sun, rain or snow.
John P Cronin : Works well with modifications.
I read many of the reviews having complaints that the paint bubbles and peal on the inside of the cover. I spray painted the inside cover with high temperature resistant Rustoleum. I called Rustoleum customer service to understand the chemical reaction taking place under the lid. The other complaint was smoke leaking. I purchased FireBlack MINI 3/4 x 1/8 Black Hi Temp BBQ smoker Gasket tape 15 ft on amazon. I used the tape to seal the Chip tube top and Chip tube. No smoke leak now. I also created a gasket on the connection to the smoker. Zero leaks. The gaskets prevent the smoke from attacking the paint under the lid. So far so good, smoker is filled with smoke. If Masterbuilt installed gaskets,I think it would solve customer issues.
Chris A. : Read this first!
This is an awesome addition to any Masterbuilt smoker. However, before firing it up for the first time be sure to remove the bottom and check how the leads are attached to the on/off switch. As other reviewers have mentioned, they have poor quality control, the leads are upside down. This could lead to premature failure of the wires. Otherwise great little addition!
There have been other comments about how the paint peels after use. I'll have to get back to this topic after I've used it for a bit. On a side note, the instructions are clear that it needs to be cleaned after each use. So, we shall see.
There have been other comments about how the paint peels after use. I'll have to get back to this topic after I've used it for a bit. On a side note, the instructions are clear that it needs to be cleaned after each use. So, we shall see.
Matthew : Want paint-flavored meat?
If you wouldn’t put painted wood chips in your smoker, you’re not going to want this unit. It is painted inside with some paint that is not suited for a high heat application. The paint bubbled up and blistered/peeled the first time I used the unit, making the smoke from my good applewood chips smell like toxic waste. I tried to remove the paint but even with a wire brush I can’t reach into all of the crevices of this thing to get it out. Where I have removed the paint started rusting immediately. Also this will not connect directly to the side of your smoker unless your smoker is elevated on a platform. I was able to connect it using a dryer vent hose but have since stopped using this because I don’t want to feed my family food cooked in paint fumes.
Robert Smith : Good product... while it lasts.
I've owned 3 masterbuilt smokers over the past 10 years. This cold smoker kit has the same flaw as the other masterbuilt products, longevity. The cold smoker unit started tripping my breaker every time I turn the power on after about 18 months of use (once every 1-2 months). While it was working it did a good job producing smoke for 4 hours or so. Like other reviewers state the gravity fed chimney/hopper does get jammed up occasionally. If you sift through the chips and remove or pare down any large/jagged pieces it helps, also don't pack the chimney tightly or it won't feed. I used this as a supplement to my hot smoking . The lid does "leak" some smoke, my low tech fix was put a couple of bricks on top worked like a charm. This smoke generator is probably the cheapest available, but I expected at least 2-3 years of use since it's an on/off non-digital device.
Stephen R Gomes : Remove the guts, including heating element, insulate gaps, and throw in 6" pellet tube - works great
That is what I did after being somewhat dissatisfied with the smoker. I used pellets, and they just wouldn't stay lit. Then I drilled a 3" hole in the end of my pellet grill. Next I put in a 3" duct starter collar, and connected smoker box to pellet grill using 3" flexible duct. When using as a hot smoker, the fan in the pellet grill provides draft and actually pulls smoke from masterbuilt into pellet grill. when using as a cold smoker, I will sometimes use a small axial fan with speed control to pull smoke into pellet smoker. Now, I get a reliable 4 hours of good quality smoke on a hot smoke, and 5 hours on a cold smoke, if needed.
BuyerBeware22 : A necessary add-on for Masterbuilt electric smokers
If you own an digital Masterbuilt smoker, you should buy this to get the full design capabilities of the smoker out of it. If you are thinking about buying one of these smokers, be aware that sooner rather than later you will be compelled to buy this.
The current design of digital Masterbuilt smokers is designed to sell you a somewhat mobile, bare-bones unit at a reduced price with minimal electric consumption. Accordingly with these smokers, smoke is added to the food being smoked through an absolutely primitive arrangement -- you add a half-cup of wood chips to a thoroughly rinky-dink cutout in a tube assembly, slide it into the machine, and you get 45 minutes to an hour of smoke going through the smoker. After that time is up, you have to refill the chips.
So, if you're smoking a full load in your smoker, you can expect to have to refill your smoker with wood chips 9 or 10 times over 6-7 hours. Masterbuilt advises you to bend down and look through the tube that the previously-mentioned tube assembly goes in to ascertain if the chips you put in before have burned down. Look into the orifice leaking smoke carefully. Because f you overfill the tray at the end of the tube, the tube assembly will jam.
As dark and smoky as the orifice in the smoker that you're supposed to see clearly into, and given the low position it's in, not comparing it to a pig's nether hole is impossible. And every forty-five minutes, you're back shoving chips into the pighole, feeding the smoker. Oh, the people at Masterbuilt must have had a really good chuckle thinking this up.
It's a hustle. You need this "cold smoking kit" to make the Masterbuilt electric smokers fully functional, a clear "gotcha fee" in addition to the original price of the smoker. This kit gives you a steady stream of smoke with the heating element burning the chips outside the smoker itself, so generating the smoke by using the kit minimally affects the temperature the smoker is kept at. The heating element inside the smoker itself is much more efficient and effective once the work of warming up the tray and making the chips smoke is taken off it, so the smoker stays closer to the target temperature. Finally, this device produces at least twice as much smoke for your smoker as the original tube-and-tray assembly, and that smoke flow is absolutely steady, instead of being governed by when the heating element in the smoker proper needs to turn on. The smoke is billed to last for six hours -- I've never managed to make the self-feeding chimney stack of chips do a full six hours, but it does drastically reduce the number of times you'll have to fill your newly modified smoker, and in addition to that refilling is much easier if you use a large funnel, makeshift or otherwise.
This kit is not even sold as a "cold smoking kit" on the Masterbuilt retail packaging, it's a "slow smoker." The fact that it adds a cold-smoking capability to your electric smoker really is incidental to its design. After you bolt this kit on, you should use it for both hot and cold smoking.
There are four other things you should know:
1. My Masterbuilt electric smoker has a set of wheels on it. Once you bolt this thing on, your smoker isn't moving anywhere safely. The assembly to attach the thing to the body of the smoker is clearly designed to be permanent
2. And once this is on, for a 30" smoker, you'll need the 40" Masterbuilt cover for it.
3. Remove the tube assembly and the chip tray that together formed the original wood chip delivery system when you attach this kit. It's not in the directions.
4. You'll need two power outlets to run your smoker with this kit attached. It only draws 1.25 amps.
The current design of digital Masterbuilt smokers is designed to sell you a somewhat mobile, bare-bones unit at a reduced price with minimal electric consumption. Accordingly with these smokers, smoke is added to the food being smoked through an absolutely primitive arrangement -- you add a half-cup of wood chips to a thoroughly rinky-dink cutout in a tube assembly, slide it into the machine, and you get 45 minutes to an hour of smoke going through the smoker. After that time is up, you have to refill the chips.
So, if you're smoking a full load in your smoker, you can expect to have to refill your smoker with wood chips 9 or 10 times over 6-7 hours. Masterbuilt advises you to bend down and look through the tube that the previously-mentioned tube assembly goes in to ascertain if the chips you put in before have burned down. Look into the orifice leaking smoke carefully. Because f you overfill the tray at the end of the tube, the tube assembly will jam.
As dark and smoky as the orifice in the smoker that you're supposed to see clearly into, and given the low position it's in, not comparing it to a pig's nether hole is impossible. And every forty-five minutes, you're back shoving chips into the pighole, feeding the smoker. Oh, the people at Masterbuilt must have had a really good chuckle thinking this up.
It's a hustle. You need this "cold smoking kit" to make the Masterbuilt electric smokers fully functional, a clear "gotcha fee" in addition to the original price of the smoker. This kit gives you a steady stream of smoke with the heating element burning the chips outside the smoker itself, so generating the smoke by using the kit minimally affects the temperature the smoker is kept at. The heating element inside the smoker itself is much more efficient and effective once the work of warming up the tray and making the chips smoke is taken off it, so the smoker stays closer to the target temperature. Finally, this device produces at least twice as much smoke for your smoker as the original tube-and-tray assembly, and that smoke flow is absolutely steady, instead of being governed by when the heating element in the smoker proper needs to turn on. The smoke is billed to last for six hours -- I've never managed to make the self-feeding chimney stack of chips do a full six hours, but it does drastically reduce the number of times you'll have to fill your newly modified smoker, and in addition to that refilling is much easier if you use a large funnel, makeshift or otherwise.
This kit is not even sold as a "cold smoking kit" on the Masterbuilt retail packaging, it's a "slow smoker." The fact that it adds a cold-smoking capability to your electric smoker really is incidental to its design. After you bolt this kit on, you should use it for both hot and cold smoking.
There are four other things you should know:
1. My Masterbuilt electric smoker has a set of wheels on it. Once you bolt this thing on, your smoker isn't moving anywhere safely. The assembly to attach the thing to the body of the smoker is clearly designed to be permanent
2. And once this is on, for a 30" smoker, you'll need the 40" Masterbuilt cover for it.
3. Remove the tube assembly and the chip tray that together formed the original wood chip delivery system when you attach this kit. It's not in the directions.
4. You'll need two power outlets to run your smoker with this kit attached. It only draws 1.25 amps.
J. Graham : This makes awesome smoked cheese, no heat, just cold smoke
This cold smoker works awesome!! We bought this to smoke cheese. Oh my. Deliciousness! I would highly recommend this if you like the taste of smoke cheese. This gets a very good smoke going, but no heat, otherwise the cheese would melt. I have not used the cold smoker for anything else yet. we have a digital Masterbuilt smoker model, and this was the unit we needed. The fitment is not perfect, the little screws were impossible to get inside the lip of the smoker/side tube. We just snug it up to the smoker and use it that way, no issues.
Scott Olson : Very well made and it works fantastic. I was thinking about buying a Bradley Smoker ...
Unbelievable little unit! Very well made and it works fantastic. I was thinking about buying a Bradley Smoker with a built-in "cold smoking" unit. Turns out it's very deceptive - you have to purchase another pricey item to actually cold-smoke with a Bradley because their built-in "cold smoker" actually burns the wood inside the smoker cabinet and raises the temperature to high. I would recommend purchasing a Masterbuilt Smoker in combination with this unit (or simply adding this unit to a smoker you already have) - it's all you will ever need to smoke or cold-smoke. It burns the wood completely outside of the smoker cabinet, and therefore, does not effect the temperature inside the smoker - totally awesome!
Coheeba : PELLET FRIENDLY
I just received my cold smoker and the first look is good. I have been smoking butts, homemade sausages and fish for decades. I like the MES but when slow smoking (225 degrees) its hard to keep the temp down and the smoke up. This solves that problem nicely. I usually use saw dust or pellets, while the dust wont work in this unit, the pellets work good and should stop the clogging issue that others have had. I also like the ability to cold smoke cheese.
Downwiththeho : Essential if using Masterbuilt Electric Smoker
This works great - I have it attached to my Masterbuilt Electric Smoker. I spent several hours going over all the reviews posted here and did not find the need to create an extended setup to distance the cold smoking kit from the electric smoker. As others have stated, you will probably need to agitate the wood chips you've loaded in the hopper every hour or two. Very happy with the results and have already used it to smoke multiple racks of spare ribs, baby back ribs, beef ribs, chicken tomahawks, oysters (eh), and bananas (search for Freedman's Smoked Banana Pudding).
Robert Smith : Good product... while it lasts.
I've owned 3 masterbuilt smokers over the past 10 years. This cold smoker kit has the same flaw as the other masterbuilt products, longevity. The cold smoker unit started tripping my breaker every time I turn the power on after about 18 months of use (once every 1-2 months). While it was working it did a good job producing smoke for 4 hours or so. Like other reviewers state the gravity fed chimney/hopper does get jammed up occasionally. If you sift through the chips and remove or pare down any large/jagged pieces it helps, also don't pack the chimney tightly or it won't feed. I used this as a supplement to my hot smoking . The lid does "leak" some smoke, my low tech fix was put a couple of bricks on top worked like a charm. This smoke generator is probably the cheapest available, but I expected at least 2-3 years of use since it's an on/off non-digital device.
Sparkie : Masterbuilt Side-Smoker Accessory is a MUST
So it's 85 F outside and you want to smoke something at 180F. This side smoker will deliver smoke for 6+ hours despite the ambient temp. I can smoke year round vs using the one cabinet heater used for both cooking and heating the wood chips. Fit, function, and performance is 5 star. Good luck finding one.
My update after reading negative reviews:
1) The side smoker fit perfectly to my MB after adjusting the four feet. It all depends on your MB smoker model.
2) After 12 hours of use, I have NO degradation of paint. The side-smoker was unavailable for months this summer, but finally got one thru Amazon. I hope MB was fixing the paint issue.
3) On the 2nd use, smoke was leaking thru the lid so I put a brick on the lid. Inspection later showed creosote buildup on the lid fits and in the vertical chute. This needs minor routine cleaning after each use.
4) The side-smoker ON-OFF switch was fussy on the 1st use. No problem afterward.
On the paint issue, my $650 Weber Genesis II propane grill lid underside has flaked this since Day 1. I clean and scrape, but keeps expanding. No idea how much paint flakes have been digested the last 20 years.
My update after reading negative reviews:
1) The side smoker fit perfectly to my MB after adjusting the four feet. It all depends on your MB smoker model.
2) After 12 hours of use, I have NO degradation of paint. The side-smoker was unavailable for months this summer, but finally got one thru Amazon. I hope MB was fixing the paint issue.
3) On the 2nd use, smoke was leaking thru the lid so I put a brick on the lid. Inspection later showed creosote buildup on the lid fits and in the vertical chute. This needs minor routine cleaning after each use.
4) The side-smoker ON-OFF switch was fussy on the 1st use. No problem afterward.
On the paint issue, my $650 Weber Genesis II propane grill lid underside has flaked this since Day 1. I clean and scrape, but keeps expanding. No idea how much paint flakes have been digested the last 20 years.
Oscar : Power switch blown out after 2 uses
I think the idea of this unit is great, and I was able to use it twice, each time for a few hours. At the end of my second use, I noticed less smoke, but didn't bother to check the switch since it was daylight and it was hard to see if it was lit up.
However, the next weekend, I was getting ready to have 20 people over and was getting ready to use it for smoked chicken when I noticed that the power switch would not light. I tried different outlets known to work. Still no power. I cleaned out the ash and wood and took a close look at it. It is a fairly simply device, so I suspect that something happened to the power switch, which would not light up. I kept it outside but under a cover when not in use and I never used it in the rain.
I tried to call the company, but after being on hold for a long time, gave up and called Amazon. I explained that I had just bought it two weeks ago, had used it, and wondered if I could send it back used as a defective item. They said it was no problem. Thanks Amazon! So, they sent me a replacement. We'll see how it goes.
Oh, and I did have all the black paint bubble up under the lid (see other reviews). This didn't bother me too much, but I was surprised, since I assumed that this happened after long smokes and/or long usage, not after two uses of about 3-4 h each.
Finally, if you use the hook that comes with it to connect to a Masterbuilt digital electric smoker, the hook interferes with your sliding the smoker tray into the digital electric smoker. Basically, you can then only use this slow smoker to generate smoke. However, if you want to use charcoal or wood chunks (to get that smoke ring, see YouTube), you still need to use the smoke pan on the digital electric smoker. The chip feeder in the slow smoker is not big enough to accommodate a wood chunk, charcoal, and wood chips.
One reviewer suggested using metal screws to fasten it, but I found that it still inserts and stays well enough connected without the hook.
So my suggestions to the company are:
1) Use heat-resistant paint
2) Elminate the hook and come up with another way to fasten it.
I don't know if the anyone else has had this power switch issue. So I hope that this is a one-off.
However, the next weekend, I was getting ready to have 20 people over and was getting ready to use it for smoked chicken when I noticed that the power switch would not light. I tried different outlets known to work. Still no power. I cleaned out the ash and wood and took a close look at it. It is a fairly simply device, so I suspect that something happened to the power switch, which would not light up. I kept it outside but under a cover when not in use and I never used it in the rain.
I tried to call the company, but after being on hold for a long time, gave up and called Amazon. I explained that I had just bought it two weeks ago, had used it, and wondered if I could send it back used as a defective item. They said it was no problem. Thanks Amazon! So, they sent me a replacement. We'll see how it goes.
Oh, and I did have all the black paint bubble up under the lid (see other reviews). This didn't bother me too much, but I was surprised, since I assumed that this happened after long smokes and/or long usage, not after two uses of about 3-4 h each.
Finally, if you use the hook that comes with it to connect to a Masterbuilt digital electric smoker, the hook interferes with your sliding the smoker tray into the digital electric smoker. Basically, you can then only use this slow smoker to generate smoke. However, if you want to use charcoal or wood chunks (to get that smoke ring, see YouTube), you still need to use the smoke pan on the digital electric smoker. The chip feeder in the slow smoker is not big enough to accommodate a wood chunk, charcoal, and wood chips.
One reviewer suggested using metal screws to fasten it, but I found that it still inserts and stays well enough connected without the hook.
So my suggestions to the company are:
1) Use heat-resistant paint
2) Elminate the hook and come up with another way to fasten it.
I don't know if the anyone else has had this power switch issue. So I hope that this is a one-off.
SNjunky : Great for smoked cheese. Hours of consistent smoke
Love this unit. I couldn’t get enough smoke from my Masterbuilt 30” smoker itself because it was so well insulated that the heating element would not come on often enough to keep the wood chips burning. This attachment provides smoke for several hours regardless of the smoker temperature.
I also like to smoke cheese and this unit keeps the cheese from melting. There is no need to keep turning the cheese or to try to cool down your smoker to prevent melting. With the smoker turned off, the cold smoker attachment (attached directly to the smoker) kept a consistent 95 degree temp measurement at the top of the smoker while the thermostat near the center of the smoker read close to 85 degrees. The cold smoker provides just enough heat to soften the cheese during the smoking process without melting it. I did my last batch for about 9 hrs, and only refilled the unit with one handful of wood chips after about six hours. The unit was still smoking, but I added chips to make sure it would make it to the 9 hr mark.
Great product
I also like to smoke cheese and this unit keeps the cheese from melting. There is no need to keep turning the cheese or to try to cool down your smoker to prevent melting. With the smoker turned off, the cold smoker attachment (attached directly to the smoker) kept a consistent 95 degree temp measurement at the top of the smoker while the thermostat near the center of the smoker read close to 85 degrees. The cold smoker provides just enough heat to soften the cheese during the smoking process without melting it. I did my last batch for about 9 hrs, and only refilled the unit with one handful of wood chips after about six hours. The unit was still smoking, but I added chips to make sure it would make it to the 9 hr mark.
Great product
Bubba J : Much better than a chip tray.
I owned an MES 30 for years, and was frustrated with the amount of smoke I got with the tiny chip tray it comes with. I happened to find a MES 40 that a friend was throwing away and noticed that the tray was MUCH bigger than the one that came with my 30. I used the larger tray for a couple years, and was more or less satisfied with it. Then I bought a new MES40 for myself, and was dismayed to see a credit card sized chip tray came with it. My larger chip tray wouldnt fit, so this gadget was my best option. It has worked very well, but its not perfect. If you have read the other reviews you know that the chips tend to get stuck in the tube, and that makes them go out. So, its not the set and forget item Masterbuilt would like you to believe it is. You will have to check on it every 30 minutes or so. Also, I dont know how people are getting the advertised 6 hour burn time, I get about 2 1/2. On my new MES40 the legs of the cold smoker cant be installed or it is too high for the opening to line up with the hole in the main smoker. Without the legs it fits fine, but sits directly on the floor, and that may worry you if you cook on a deck as the outer body of the cold smoker gets pretty hot. I ran both the MES and the cold smoker from the same outlet, though I use very heavy extension cords. Overall I would say it is was great buy, and I wouldnt hesitate to pick up another if needed.
wezzz : should have come with the smoker.
i mean, this is an amazing upgrade to fix your masterbuilt smoker that doesnt produce smoke at low temps. dont get me wrong. but for 1, it shouldnt be needed. its a $50 fix that you shouldnt have to purchase.
2, and more importantly... the hole that you use to fill the chips is so small that its a real chore to get the chips in the hole and not all around the sides of it.
2, and more importantly... the hole that you use to fill the chips is so small that its a real chore to get the chips in the hole and not all around the sides of it.
Amazon Customer : Glad I made the purchase, Very happy with product!
Very good addition to 40 inch smoker. Does as stated and works very well in smoking any foods. Use hanging on the smoker it's self, although I have all the 3 inch pieces to separate. Don't feel the need to if used as instructed. May need to push chips down during smoking as they do get stuck in the tube sometimes. I use a metal BBQ skewer if needed, (don't need to all the time). I have used with the power on all the time and with the power on to light the chips. Haven't really noticed much of a difference. Make sure to leave the vent on the smoker open to draw in the smoke from the external smoking unit. Mine does not leak out smoke from the connecting point nor the top when the draw is adjusted correctly. I am very happy with this purchase. I read all the reviews and made the purchase. Very happy I did. Came well packed, well put together, no problems with switch and no smoke leaking or paint pealling off. I have used it to cook butts, chicken breast, whole chickens, ribs and briskets. No problems at all with flipping breakers or not working. I clean after each use and take a long BBQ brush after everything is cold from cooking and the unit is unplugged, off cold to touch and clean the area around the burner and catch pan holder. I think that cleaning and covering helps a lot being this is a electrical unit. Keep clean and out of the weather and it should last. (I also clean and cover the smoker it's self after each use) I wish that there was a Masterbuilt cover to cover both the smoker, 40 inch and the additional smoking unit as I modified the Smoker cover to fit. I use a separate cover on the smoking unit. Not a must have, but definitely a great addition to the main Smoker. The install was a little ackward but thanks for a great wife to assist, it was placed on with little stress.
Nathan : Good value, need cold smoke attachment, do not use pellets
It very easy to use and fairly consistent. Some assembly then just plug it in.
It produces a good amount of smoke with the cold smoke attachment. Actually the cold smoke attachment is pretty much a necessity. Without it you can't produce smoke and keep the temp below 180or so, also if you don't have the cold smoke attachment then you have to change out the chips every 30min. With the cold smoke attachment you can...well...cold smoke things like cheese. Plus it holds a ton of chips so you can leave it for an hour or longer.
The unit heats up and holds the temp well, but the internal thermostat is about 10 degrees off the actual temp as tested with my calibrated thermometer. I now have a designated smoker temp probe that I use to measure the temp inside the smoke box.
Use chips, use small chips as they smoke better. DO NOT USE PELLETS. I T
tried it and nearly set my house on fire. The pellets get very packed and turn into this flamible ball of wax and sawdust. Next thing you know you have flames shooting out of everywhere. Just don't. Besides if you look online you can find chips for a great price.
As of this review I have had it for 2 months and have done about 10-15 cooks with it. So far I am satisfied. I'm not sure on the longevity, but it's a pretty simple machine so it should last a while. That aside, it's cheap enough that I would feel I got my money's worth after 3ish years.
It produces a good amount of smoke with the cold smoke attachment. Actually the cold smoke attachment is pretty much a necessity. Without it you can't produce smoke and keep the temp below 180or so, also if you don't have the cold smoke attachment then you have to change out the chips every 30min. With the cold smoke attachment you can...well...cold smoke things like cheese. Plus it holds a ton of chips so you can leave it for an hour or longer.
The unit heats up and holds the temp well, but the internal thermostat is about 10 degrees off the actual temp as tested with my calibrated thermometer. I now have a designated smoker temp probe that I use to measure the temp inside the smoke box.
Use chips, use small chips as they smoke better. DO NOT USE PELLETS. I T
tried it and nearly set my house on fire. The pellets get very packed and turn into this flamible ball of wax and sawdust. Next thing you know you have flames shooting out of everywhere. Just don't. Besides if you look online you can find chips for a great price.
As of this review I have had it for 2 months and have done about 10-15 cooks with it. So far I am satisfied. I'm not sure on the longevity, but it's a pretty simple machine so it should last a while. That aside, it's cheap enough that I would feel I got my money's worth after 3ish years.
Brewingbiker : This is a MUST
When my father purchased his Masterbuilt electric smoker, I purchased this as a gift for him. It has been pushing smoke for about two or three years now. In May, I purchased my Masterbuit and added this on as well. I love this thing. It is so nice to be able to feed a load of chips and not have to open and close the hamper just to put a small scoop of chips into the smoker. This delivers a steady stream and makes blending woodchips easily.
Special note: IF you have a wood chipper, it will produce the chips in the right size for this device (I have used my fathers' wood chipper to produce smoking chips from guava wood, orange wood, oak, pecan and other woods).
Special note: IF you have a wood chipper, it will produce the chips in the right size for this device (I have used my fathers' wood chipper to produce smoking chips from guava wood, orange wood, oak, pecan and other woods).
BuyerBeware22 : A necessary add-on for Masterbuilt electric smokers
If you own an digital Masterbuilt smoker, you should buy this to get the full design capabilities of the smoker out of it. If you are thinking about buying one of these smokers, be aware that sooner rather than later you will be compelled to buy this.
The current design of digital Masterbuilt smokers is designed to sell you a somewhat mobile, bare-bones unit at a reduced price with minimal electric consumption. Accordingly with these smokers, smoke is added to the food being smoked through an absolutely primitive arrangement -- you add a half-cup of wood chips to a thoroughly rinky-dink cutout in a tube assembly, slide it into the machine, and you get 45 minutes to an hour of smoke going through the smoker. After that time is up, you have to refill the chips.
So, if you're smoking a full load in your smoker, you can expect to have to refill your smoker with wood chips 9 or 10 times over 6-7 hours. Masterbuilt advises you to bend down and look through the tube that the previously-mentioned tube assembly goes in to ascertain if the chips you put in before have burned down. Look into the orifice leaking smoke carefully. Because f you overfill the tray at the end of the tube, the tube assembly will jam.
As dark and smoky as the orifice in the smoker that you're supposed to see clearly into, and given the low position it's in, not comparing it to a pig's nether hole is impossible. And every forty-five minutes, you're back shoving chips into the pighole, feeding the smoker. Oh, the people at Masterbuilt must have had a really good chuckle thinking this up.
It's a hustle. You need this "cold smoking kit" to make the Masterbuilt electric smokers fully functional, a clear "gotcha fee" in addition to the original price of the smoker. This kit gives you a steady stream of smoke with the heating element burning the chips outside the smoker itself, so generating the smoke by using the kit minimally affects the temperature the smoker is kept at. The heating element inside the smoker itself is much more efficient and effective once the work of warming up the tray and making the chips smoke is taken off it, so the smoker stays closer to the target temperature. Finally, this device produces at least twice as much smoke for your smoker as the original tube-and-tray assembly, and that smoke flow is absolutely steady, instead of being governed by when the heating element in the smoker proper needs to turn on. The smoke is billed to last for six hours -- I've never managed to make the self-feeding chimney stack of chips do a full six hours, but it does drastically reduce the number of times you'll have to fill your newly modified smoker, and in addition to that refilling is much easier if you use a large funnel, makeshift or otherwise.
This kit is not even sold as a "cold smoking kit" on the Masterbuilt retail packaging, it's a "slow smoker." The fact that it adds a cold-smoking capability to your electric smoker really is incidental to its design. After you bolt this kit on, you should use it for both hot and cold smoking.
There are four other things you should know:
1. My Masterbuilt electric smoker has a set of wheels on it. Once you bolt this thing on, your smoker isn't moving anywhere safely. The assembly to attach the thing to the body of the smoker is clearly designed to be permanent
2. And once this is on, for a 30" smoker, you'll need the 40" Masterbuilt cover for it.
3. Remove the tube assembly and the chip tray that together formed the original wood chip delivery system when you attach this kit. It's not in the directions.
4. You'll need two power outlets to run your smoker with this kit attached. It only draws 1.25 amps.
The current design of digital Masterbuilt smokers is designed to sell you a somewhat mobile, bare-bones unit at a reduced price with minimal electric consumption. Accordingly with these smokers, smoke is added to the food being smoked through an absolutely primitive arrangement -- you add a half-cup of wood chips to a thoroughly rinky-dink cutout in a tube assembly, slide it into the machine, and you get 45 minutes to an hour of smoke going through the smoker. After that time is up, you have to refill the chips.
So, if you're smoking a full load in your smoker, you can expect to have to refill your smoker with wood chips 9 or 10 times over 6-7 hours. Masterbuilt advises you to bend down and look through the tube that the previously-mentioned tube assembly goes in to ascertain if the chips you put in before have burned down. Look into the orifice leaking smoke carefully. Because f you overfill the tray at the end of the tube, the tube assembly will jam.
As dark and smoky as the orifice in the smoker that you're supposed to see clearly into, and given the low position it's in, not comparing it to a pig's nether hole is impossible. And every forty-five minutes, you're back shoving chips into the pighole, feeding the smoker. Oh, the people at Masterbuilt must have had a really good chuckle thinking this up.
It's a hustle. You need this "cold smoking kit" to make the Masterbuilt electric smokers fully functional, a clear "gotcha fee" in addition to the original price of the smoker. This kit gives you a steady stream of smoke with the heating element burning the chips outside the smoker itself, so generating the smoke by using the kit minimally affects the temperature the smoker is kept at. The heating element inside the smoker itself is much more efficient and effective once the work of warming up the tray and making the chips smoke is taken off it, so the smoker stays closer to the target temperature. Finally, this device produces at least twice as much smoke for your smoker as the original tube-and-tray assembly, and that smoke flow is absolutely steady, instead of being governed by when the heating element in the smoker proper needs to turn on. The smoke is billed to last for six hours -- I've never managed to make the self-feeding chimney stack of chips do a full six hours, but it does drastically reduce the number of times you'll have to fill your newly modified smoker, and in addition to that refilling is much easier if you use a large funnel, makeshift or otherwise.
This kit is not even sold as a "cold smoking kit" on the Masterbuilt retail packaging, it's a "slow smoker." The fact that it adds a cold-smoking capability to your electric smoker really is incidental to its design. After you bolt this kit on, you should use it for both hot and cold smoking.
There are four other things you should know:
1. My Masterbuilt electric smoker has a set of wheels on it. Once you bolt this thing on, your smoker isn't moving anywhere safely. The assembly to attach the thing to the body of the smoker is clearly designed to be permanent
2. And once this is on, for a 30" smoker, you'll need the 40" Masterbuilt cover for it.
3. Remove the tube assembly and the chip tray that together formed the original wood chip delivery system when you attach this kit. It's not in the directions.
4. You'll need two power outlets to run your smoker with this kit attached. It only draws 1.25 amps.
AMandel : Does a very nice job smoking meat.
I really like this smoker overall. I like the ability to set the temp and not worry to much about fluctuating temps. I do use an after market probe and place it on the rack I am currently using. If I use more than one rack I typically place the probe on the lowest rack with food to determine the temp. There is about an 8-10° difference between probe and smoker readout.
I purchased the attachable cold smoker as I did not want to add chips ever 15 min. I do like smoker attachment, but like others, the paint peels off the inside and makes a big mess. This should be fixed with higher quality paint. Also the chips stick to the inside of the chip holder and you have to push them down ever so often. Not as bad as the very tiny chip tray, but still requires a bit of baby sitting.
I did modify the connection with some extension pipe and 90° elbows. I feel it allows the smoke to cool a bit more and not create as much soot buildup. It would be nice to be able to adjust the cool smoker burner a little. It's on or off and when on creates a lot more smoke then necessarily IMO.
Overall I really like the total package. Will attach pictures a bit later.
I purchased the attachable cold smoker as I did not want to add chips ever 15 min. I do like smoker attachment, but like others, the paint peels off the inside and makes a big mess. This should be fixed with higher quality paint. Also the chips stick to the inside of the chip holder and you have to push them down ever so often. Not as bad as the very tiny chip tray, but still requires a bit of baby sitting.
I did modify the connection with some extension pipe and 90° elbows. I feel it allows the smoke to cool a bit more and not create as much soot buildup. It would be nice to be able to adjust the cool smoker burner a little. It's on or off and when on creates a lot more smoke then necessarily IMO.
Overall I really like the total package. Will attach pictures a bit later.
Pete W : I am glad that I did
I bought this to add on to my 30" masterbuilt smoker because of a friends recommendation. I am glad that I did, my smoking has gone up to a whole other level. However I did not attach this directly to the smoker as others have. I used 2 - 90 degree adjustable vent connections, 3" vent pipe and also a 2' piece of rigid vent pipe. This helps with preventing the heat from the Cold Smoker to heat up the actual smoker.
Wayne Black : Modified for better mounting
I bought this for a neighbor since he has a Masterbuilt MES 130 with the window. Small chip try only allows for approximately 30 minutes smoke and he didn't want to babysit it.
It's probably fine for smoking fish, but Turkey legs are going to take around 4 hours and this was the answer.
I read the negative 1 star reviews and have a couple of suggestions.
1. The directions that come with it are pretty much crap. Throw them away.
Lay the smoker on its left side with a 2X4 or something underneath or at the edge of a table, so you can open the door.
The Slow Smoker Kit will drop down into the hole and be pretty close to flush against the smoker.
The hook will grab the edge of the square slot where the chips drop into the pan.
NOT the edge of the locking track for the round chip loader.
Removing the chip tray from inside, you should be able to see the hook properly catching the square slot.
We decided this was a poor design and went with a couple of 3/4" self tapping screws at the top with an aluminum spacer. (see pics)
Now the unit is solidly mounted and it is not going anywhere.
You can move the entire unit without any worry the Kit is going to fall off.
2. Once the chips catch fire and start to smoke, TURN THE BURNER OFF!
Open the top valve on the Smoker for enough draft to bring in the smoke.
Once the chips have caught fire and are smoking, you shouldn't need the burner to be on all the time.
(This is only a guess right now as we're not able to fire it up until later this week. I will return to edit if anything goes wrong.)
But, I doubt very much if the chips will extinguish and go out as long as there is enough oxygen leaking in to keep them smoldering.
The smoldering chips by themselves shouldn't create so much heat that it burns the paint like people are saying in the reviews.
We'll find out later this week!
We did try smoking some Salmon before getting this Kit and we found it easiest to take a propane torch and just light the chips in the tray before a low temp cook (about 120º) to form the pellicle.
The chips will only light and start smoking after about a half an hour at 275º.
Obviously, too hot to cook Salmon.
180º until inside temp was 160º and he had some delicious Smoked Salmon!
Update: Apparently there is not enough oxygen to keep the chips lit and the burners need to be left on.
One would think once the chips were smoking they would continue.
Maybe opening the ash door will help.
More experimenting.
By the way, when operated properly, the paint did not peel or burn under the lid.
It's probably fine for smoking fish, but Turkey legs are going to take around 4 hours and this was the answer.
I read the negative 1 star reviews and have a couple of suggestions.
1. The directions that come with it are pretty much crap. Throw them away.
Lay the smoker on its left side with a 2X4 or something underneath or at the edge of a table, so you can open the door.
The Slow Smoker Kit will drop down into the hole and be pretty close to flush against the smoker.
The hook will grab the edge of the square slot where the chips drop into the pan.
NOT the edge of the locking track for the round chip loader.
Removing the chip tray from inside, you should be able to see the hook properly catching the square slot.
We decided this was a poor design and went with a couple of 3/4" self tapping screws at the top with an aluminum spacer. (see pics)
Now the unit is solidly mounted and it is not going anywhere.
You can move the entire unit without any worry the Kit is going to fall off.
2. Once the chips catch fire and start to smoke, TURN THE BURNER OFF!
Open the top valve on the Smoker for enough draft to bring in the smoke.
Once the chips have caught fire and are smoking, you shouldn't need the burner to be on all the time.
(This is only a guess right now as we're not able to fire it up until later this week. I will return to edit if anything goes wrong.)
But, I doubt very much if the chips will extinguish and go out as long as there is enough oxygen leaking in to keep them smoldering.
The smoldering chips by themselves shouldn't create so much heat that it burns the paint like people are saying in the reviews.
We'll find out later this week!
We did try smoking some Salmon before getting this Kit and we found it easiest to take a propane torch and just light the chips in the tray before a low temp cook (about 120º) to form the pellicle.
The chips will only light and start smoking after about a half an hour at 275º.
Obviously, too hot to cook Salmon.
180º until inside temp was 160º and he had some delicious Smoked Salmon!
Update: Apparently there is not enough oxygen to keep the chips lit and the burners need to be left on.
One would think once the chips were smoking they would continue.
Maybe opening the ash door will help.
More experimenting.
By the way, when operated properly, the paint did not peel or burn under the lid.
James Drake : Ok But
Works ok but not quite as i expected. i never got it to give me 6 hrs of smoke at one time, had to add chips as i smoked meat.
Jason Champion : Cold smoker attachment
My biggest complaint with my electric smoker was at low temps I couldn't get a good smoke. This fixed that now I can do low heat but still get good smoke, also I can put more in the hopper so I went from having to add chips every 30 minutes or so to 2 hrs plus before even having to check. I knocked 1 star off because the paint on the inside lid melted off on the first use. Since that doesn't touch the food I guess it's ok though. Little tricky to get it to line up right with my smoker but overall I'm happy so far.
Paul P : This little unit is a smoke producing machine. If ...
This little unit is a smoke producing machine. If you have a MES 40 smoker this is a must. Holds much more chips, and burns much longer than the chip tray in your MES 40. It works just as well with pellets as it does chips. I found after you load it and get the box full of smoke turn it off and it will cruise on it own. As the chips burn, they continue to light the ones above it and ashes drop down in ash bin. You want to to give a kick in the pants and boost the smoke production, just turn it back on for about 5 to 10 minutes and it will be bellowing out smoke.
Nels : Best addition to my smoker.
I received this last night and fired it up. I was a little skeptical about this unit because the main smoker will not smoke anything at less then 150 degrees. I think this is because the unit is way to insulated. Back to this product, I placed maybe 2 cups of smoker pellets in this unit and I do not recommend that because once they start to burn they get impacted into the unit. I am going to try wood chips next just because I don't think they will have as big of issue.
Pros:
smokes a lot
easy installation (I did not use the hook it comes with because mine sits on the floor)
good construction
worth the money
Heating element is always running (good to because the main smoker never stays on long enough to light the wood chips)
Con:
and this is more of a suggestion to MasterBuilt, I would make this same unit but with a timer maybe in hour increments for the heating element. I will make my own up for this unit using a "every 15 minute timer" on amazon. But for future remakes of this model Id suggest a timer.
Pros:
smokes a lot
easy installation (I did not use the hook it comes with because mine sits on the floor)
good construction
worth the money
Heating element is always running (good to because the main smoker never stays on long enough to light the wood chips)
Con:
and this is more of a suggestion to MasterBuilt, I would make this same unit but with a timer maybe in hour increments for the heating element. I will make my own up for this unit using a "every 15 minute timer" on amazon. But for future remakes of this model Id suggest a timer.
Amazon Customer : Performs (almost) perfectly!
Received this and a day later smoked a turkey for 16 hours using almost 2 bags of Applewood chips. Delicious! Such an improvement over the ridiculously small smoke tray built into the smoker that does, well, mostly nothing. This should be a standard equipment on these smokers! Just load it up with chips and walk away, refill every 2-3 hours. I initially had problems with chips not dropping down onto the heating element as others have had, but serendipitously discovered that leaving the door of the tray adjar ever so slightly (and I do mean ever so slightly!) completely eliminated this problem. This seems to add just enough air for the chips to turn to ash (with the coveted "blue" smoke) and fall into the tray on its own rather than just smolder into charcoal and get stuck.
I see some complaints about paint peeling on the lid, and yes, I have this problem too. It is unfortunate but is aesthetic only. The smoke is generated at the bottom of the chip column at the heating element, nothing in the top section provides fuel for the smoke or flows into the smoker.
I see some complaints about paint peeling on the lid, and yes, I have this problem too. It is unfortunate but is aesthetic only. The smoke is generated at the bottom of the chip column at the heating element, nothing in the top section provides fuel for the smoke or flows into the smoker.
Matthew : Want paint-flavored meat?
If you wouldn’t put painted wood chips in your smoker, you’re not going to want this unit. It is painted inside with some paint that is not suited for a high heat application. The paint bubbled up and blistered/peeled the first time I used the unit, making the smoke from my good applewood chips smell like toxic waste. I tried to remove the paint but even with a wire brush I can’t reach into all of the crevices of this thing to get it out. Where I have removed the paint started rusting immediately. Also this will not connect directly to the side of your smoker unless your smoker is elevated on a platform. I was able to connect it using a dryer vent hose but have since stopped using this because I don’t want to feed my family food cooked in paint fumes.
Downwiththeho : Essential if using Masterbuilt Electric Smoker
This works great - I have it attached to my Masterbuilt Electric Smoker. I spent several hours going over all the reviews posted here and did not find the need to create an extended setup to distance the cold smoking kit from the electric smoker. As others have stated, you will probably need to agitate the wood chips you've loaded in the hopper every hour or two. Very happy with the results and have already used it to smoke multiple racks of spare ribs, baby back ribs, beef ribs, chicken tomahawks, oysters (eh), and bananas (search for Freedman's Smoked Banana Pudding).
Ronnie : Would buy again
A great addition to my 40" Masterbuilt "smoker". Now i really do have a smoker. Before I added this, I only had what I would call an outdoor oven. I agree with other reviewers that this kit should be included with the "smoker" Masterbuilt sells. Overall I am happy with the kit. After using it several times now, it has performed pretty well. However though, to get a consistent smoke over several hours, you have to keep the chips poked down as the creosote makes the inside of the chip chute quite sticky and the chips get hung up. Also I have found that it is not necessary to leave it on continuously. Once the chips are smoking, with it on about 5 minutes or so, you can turn it off for a bit. Just my experience. I am getting the "smoke ring" now on my briskets and butts. I cold smoked some sockeye salmon fillets the other day and it turned out great.
Scott Olson : Very well made and it works fantastic. I was thinking about buying a Bradley Smoker ...
Unbelievable little unit! Very well made and it works fantastic. I was thinking about buying a Bradley Smoker with a built-in "cold smoking" unit. Turns out it's very deceptive - you have to purchase another pricey item to actually cold-smoke with a Bradley because their built-in "cold smoker" actually burns the wood inside the smoker cabinet and raises the temperature to high. I would recommend purchasing a Masterbuilt Smoker in combination with this unit (or simply adding this unit to a smoker you already have) - it's all you will ever need to smoke or cold-smoke. It burns the wood completely outside of the smoker cabinet, and therefore, does not effect the temperature inside the smoker - totally awesome!
Sparkie : Masterbuilt Side-Smoker Accessory is a MUST
So it's 85 F outside and you want to smoke something at 180F. This side smoker will deliver smoke for 6+ hours despite the ambient temp. I can smoke year round vs using the one cabinet heater used for both cooking and heating the wood chips. Fit, function, and performance is 5 star. Good luck finding one.
My update after reading negative reviews:
1) The side smoker fit perfectly to my MB after adjusting the four feet. It all depends on your MB smoker model.
2) After 12 hours of use, I have NO degradation of paint. The side-smoker was unavailable for months this summer, but finally got one thru Amazon. I hope MB was fixing the paint issue.
3) On the 2nd use, smoke was leaking thru the lid so I put a brick on the lid. Inspection later showed creosote buildup on the lid fits and in the vertical chute. This needs minor routine cleaning after each use.
4) The side-smoker ON-OFF switch was fussy on the 1st use. No problem afterward.
On the paint issue, my $650 Weber Genesis II propane grill lid underside has flaked this since Day 1. I clean and scrape, but keeps expanding. No idea how much paint flakes have been digested the last 20 years.
My update after reading negative reviews:
1) The side smoker fit perfectly to my MB after adjusting the four feet. It all depends on your MB smoker model.
2) After 12 hours of use, I have NO degradation of paint. The side-smoker was unavailable for months this summer, but finally got one thru Amazon. I hope MB was fixing the paint issue.
3) On the 2nd use, smoke was leaking thru the lid so I put a brick on the lid. Inspection later showed creosote buildup on the lid fits and in the vertical chute. This needs minor routine cleaning after each use.
4) The side-smoker ON-OFF switch was fussy on the 1st use. No problem afterward.
On the paint issue, my $650 Weber Genesis II propane grill lid underside has flaked this since Day 1. I clean and scrape, but keeps expanding. No idea how much paint flakes have been digested the last 20 years.
Jason Champion : Cold smoker attachment
My biggest complaint with my electric smoker was at low temps I couldn't get a good smoke. This fixed that now I can do low heat but still get good smoke, also I can put more in the hopper so I went from having to add chips every 30 minutes or so to 2 hrs plus before even having to check. I knocked 1 star off because the paint on the inside lid melted off on the first use. Since that doesn't touch the food I guess it's ok though. Little tricky to get it to line up right with my smoker but overall I'm happy so far.
Imlivingthedream : A compact powerhouse of tasty smoke...
I see they have gone up some since I bought mine, I've used mine to cold smoke nova lox,and cheese and salmon candy... it does exactly what its suppose to do, and plenty of smoke. You will go thru about 4 times the amount of chips but to me it's worth it and chips are fairly cheap to get the results your after. I did not attach mine to the smoker but simply slide the 2 together with no issues, you will need to open the smoke stack on the smoke a little more than normal cooking in your smoker to create a little more draw for the smoke flow and check on chips in 2.5- 3 hours... I learned after filling the tube to lightly tap the tube with something to get the chips to settle as much as possible then add more chips before putting the tube back in place and ever so often tap the tube while its smoking to keep the chips moving down the tube to the heating element
dferron : Time will tell with durability
My Slow Smoker arrived today, installed (about 15 minutes), seasoned (2 hours), and ready for first batch of cheese. I read of people having temp issues with their smokers. Here are my results today with the Slow Smoker attached. Outside temp 70*. The meat probe was attached to the side, and a ThermoPro instant probe inserted in the vent. After one hour the sensor temp was 80*, probe temp 80*, and temp at the vent was 87*. The later is what I expected with heat rising, and not in the central area where the food would be located. I am quite happy with these results. I did not have the MES130B turned on. Only a couple of small issues that do not really affect a quality smoke. There should have been 2 attaching rods, and a seal on the Slow Smoker lid. There was a lot of escaping smoke, probably ok though.
I can see that the first to go will probably be the wire mesh at the bottom of the chip tube. Also, the warranty is really short at just 90 days. Doesn't show much confidence in the unit. I purchased a 3 year warranty for $5.
I will be leaving it attached and using for all smoking. Main reason is that I can get several hours of smoke without a reload, unlike the MES130B that has a small tray good for most 45 minutes.
I can see that the first to go will probably be the wire mesh at the bottom of the chip tube. Also, the warranty is really short at just 90 days. Doesn't show much confidence in the unit. I purchased a 3 year warranty for $5.
I will be leaving it attached and using for all smoking. Main reason is that I can get several hours of smoke without a reload, unlike the MES130B that has a small tray good for most 45 minutes.
AmazonCustomer : Good little wood burner!
This little offset works pretty darn good! I can get a good three to four hours of thin blue smoke out of it which is perfect for smoking. I've read a number of reviewers who have run dryer heat pipe from this to their smoke box. You can do that, but that is not necessary to fix the problem of creosote. Creositing happens when your wood chips do not reach a temperature hot enough for combustion of the wood. I recommend you do NOT soak your wood chips (as does Masterbuilt, btw) and when you fill up the wood chip box that you leave the silver top off it and the lid open until you see smoke coming out of the main cooking chamber. Once you see a good deal of smoke go ahead and "button up" the cold smoking unit. However, WAIT! It will take up to an hour to see the thin blue smoke you want. Don't put food in your main cooking chamber until the thick grey smoke is gone. If you take these precautions you will smoke meats that don't taste like creosote!
Also, keep in mind that this little smoker adds between 100F to 120F to your cook temperatures. So, if you are wanting to cook at a temp of 225F in the main cooking chamber adjust the temp on the main cooking chamber accordingly.
This is a great wood chip burner. I like it!
Also, keep in mind that this little smoker adds between 100F to 120F to your cook temperatures. So, if you are wanting to cook at a temp of 225F in the main cooking chamber adjust the temp on the main cooking chamber accordingly.
This is a great wood chip burner. I like it!
RibDawg : Works well but doesn’t fit.
No matter how I adjust the nut they give to keep it tight it always winds up getting loose and the Cold Smoker just hangs. I’ve had to add wood blocks to hold it up. Does great to provide smoke but very frustrating on how it hooks up to the unit. The ash tray keeps falling out while it is being used.
And yes I’ve tried unattaching and reattaching and it still won’t stay tight. Had to return, bummed because I loved how effective it was in providing smoke.
And yes I’ve tried unattaching and reattaching and it still won’t stay tight. Had to return, bummed because I loved how effective it was in providing smoke.
RandyG : No Smoke About The Flaw!
It fit on my 30" with digital timer with out the bolts that screw into the bottom that makes it a so called stand quite well.
the issue is that the chicken wire screen at the bottom of the chimney got clogged upped with ashes from wood chips and stopped producing smoke, I would shake chimney or wood chip hopper and it would smoke again for 15/20 mins! very little ash's were in the ash tray collector.
very unhappy about this and I'm sure the designers/product testes had to know about it but the company still put product out with this issues alerts me that this company does not care about quality or there customers experience and that's worrisome.
the issue is that the chicken wire screen at the bottom of the chimney got clogged upped with ashes from wood chips and stopped producing smoke, I would shake chimney or wood chip hopper and it would smoke again for 15/20 mins! very little ash's were in the ash tray collector.
very unhappy about this and I'm sure the designers/product testes had to know about it but the company still put product out with this issues alerts me that this company does not care about quality or there customers experience and that's worrisome.
Helinut : A must have with the Masterbuilt smoker!
I am so glad I bought this with my Masterbuilt smoker. It says it smokes for 6 hours but it is actually around 5 hours but its way better than feeding it with that little plug it comes with and getting the inside of your smoker very dirty and ash everywhere. This is a very handy unit. It was and is a pain to mount on the smoker and will not sty hooked very good so all I do is leave it unhooked and just push it through the hole and use it like that without mounting it, no need to mount it. It works fine or better and is easier to move around without mounting it to the smoker.
michael : A must for your Masterbuilt Smoker
This item turns your normal Masterbuilt into a true smokehouse. Easy to operate and provides a greater amount of smoke at the perfect sweet blue temperature. Easly use this item to make smoked fish, cheese, and jerky without much effort or a huge learning curve. When used to make ribs and larger cuts of meat this cold smoker will ensure a wonderful smoke ring with fewer trips to reload chips. I absolutely recommend it.
Beck : Used it twice before it crapped out
Got two pretty decent smokes out of it then it just stopped working. Little light on the switch no longer comes on, and the element no longer heats up. This thing is less than 2 weeks old. I've had nothing but trouble with Masterbuilt products (I also own the 40 inch electric smoker that has had the element and wiring replaced TWICE). Done with them now - this thing was the last straw. Not only did it stop working but all the supposedly heat resistant paint on it bubbled up and came loose during the very first use. Lesson learned. Good luck to anyone who buys one - I don't recommend it.
RandyG : No Smoke About The Flaw!
It fit on my 30" with digital timer with out the bolts that screw into the bottom that makes it a so called stand quite well.
the issue is that the chicken wire screen at the bottom of the chimney got clogged upped with ashes from wood chips and stopped producing smoke, I would shake chimney or wood chip hopper and it would smoke again for 15/20 mins! very little ash's were in the ash tray collector.
very unhappy about this and I'm sure the designers/product testes had to know about it but the company still put product out with this issues alerts me that this company does not care about quality or there customers experience and that's worrisome.
the issue is that the chicken wire screen at the bottom of the chimney got clogged upped with ashes from wood chips and stopped producing smoke, I would shake chimney or wood chip hopper and it would smoke again for 15/20 mins! very little ash's were in the ash tray collector.
very unhappy about this and I'm sure the designers/product testes had to know about it but the company still put product out with this issues alerts me that this company does not care about quality or there customers experience and that's worrisome.
A. Martins : If you like your MES without the cold smoker, you'll love it with it on.
Love it so far. The MES is easy to operate on its own, but this nifty addition makes the MES even easier to operate as it reduces the amount of times you need to add wood chips. Really love the taste I get and never had anything taste bitter so far. The trick is to wait till all the thick white smoke you get in the beginning is gone. It's sort of like when you're grilling and wait to the wood or briquettes stops flaming and turn white. After the thick white billowing smoke is gone you'll get a nice thin bluish grey smoke. I like to start cooking at that point. I set the temp on the MES to 180F and smoke like that for about 1 hr and then raise the temp to 220F for the duration. I find I'm able to get a nice smoke ring while doing that. I have the 30" Bluetooth MES and all I had to do is shove the cold smoker tube into the loading portion of the MES and adjust the legs to align properly. I used some extra pieces of Hardie plank under the cold smoker to get it to align more easily. All in all I'm really happy with this purchase.
Michael Cooke : A Must Have!
To make this easier to read, I've listed pro's and con's with a more detailed review below. Hope this helps!
Pro's:
Smoking Fish & Cheese
Longer Smoke Time on All Smokes
Ease of Use
Con's:
Manual On/Off Switch
This is a must have with a Masterbuilt smoker. It's obviously awesome for cold smoking fish and cheese. Please keep in mind, I recommend that cheese needs to be cold smoked at a temp no higher than 70 degrees so you will need to do this on a cool day even if using this cold smoker.
The main benefit that I see and the main reason I use this is to extend my smoke time on my smoker. Mater built smokers can hold enough wood chips to smoke for about 30 minutes, whereas this cold smoker can be used on any regular smoke and holds enough wood chips to last for 6 hours!
I have to pint out that the only con listed is due to my extreme laziness. My Masterbuilt smoker can be programmed from inside with a remote. The cold smoker has a manual on/off button. All you have to do is turn it on when you put in the wood chips and turn it off when you take out the meat.
I would recommend this to anyone buying a Masterbuilt smoker!
Pro's:
Smoking Fish & Cheese
Longer Smoke Time on All Smokes
Ease of Use
Con's:
Manual On/Off Switch
This is a must have with a Masterbuilt smoker. It's obviously awesome for cold smoking fish and cheese. Please keep in mind, I recommend that cheese needs to be cold smoked at a temp no higher than 70 degrees so you will need to do this on a cool day even if using this cold smoker.
The main benefit that I see and the main reason I use this is to extend my smoke time on my smoker. Mater built smokers can hold enough wood chips to smoke for about 30 minutes, whereas this cold smoker can be used on any regular smoke and holds enough wood chips to last for 6 hours!
I have to pint out that the only con listed is due to my extreme laziness. My Masterbuilt smoker can be programmed from inside with a remote. The cold smoker has a manual on/off button. All you have to do is turn it on when you put in the wood chips and turn it off when you take out the meat.
I would recommend this to anyone buying a Masterbuilt smoker!
Imlivingthedream : A compact powerhouse of tasty smoke...
I see they have gone up some since I bought mine, I've used mine to cold smoke nova lox,and cheese and salmon candy... it does exactly what its suppose to do, and plenty of smoke. You will go thru about 4 times the amount of chips but to me it's worth it and chips are fairly cheap to get the results your after. I did not attach mine to the smoker but simply slide the 2 together with no issues, you will need to open the smoke stack on the smoke a little more than normal cooking in your smoker to create a little more draw for the smoke flow and check on chips in 2.5- 3 hours... I learned after filling the tube to lightly tap the tube with something to get the chips to settle as much as possible then add more chips before putting the tube back in place and ever so often tap the tube while its smoking to keep the chips moving down the tube to the heating element
BuyerBeware22 : A necessary add-on for Masterbuilt electric smokers
If you own an digital Masterbuilt smoker, you should buy this to get the full design capabilities of the smoker out of it. If you are thinking about buying one of these smokers, be aware that sooner rather than later you will be compelled to buy this.
The current design of digital Masterbuilt smokers is designed to sell you a somewhat mobile, bare-bones unit at a reduced price with minimal electric consumption. Accordingly with these smokers, smoke is added to the food being smoked through an absolutely primitive arrangement -- you add a half-cup of wood chips to a thoroughly rinky-dink cutout in a tube assembly, slide it into the machine, and you get 45 minutes to an hour of smoke going through the smoker. After that time is up, you have to refill the chips.
So, if you're smoking a full load in your smoker, you can expect to have to refill your smoker with wood chips 9 or 10 times over 6-7 hours. Masterbuilt advises you to bend down and look through the tube that the previously-mentioned tube assembly goes in to ascertain if the chips you put in before have burned down. Look into the orifice leaking smoke carefully. Because f you overfill the tray at the end of the tube, the tube assembly will jam.
As dark and smoky as the orifice in the smoker that you're supposed to see clearly into, and given the low position it's in, not comparing it to a pig's nether hole is impossible. And every forty-five minutes, you're back shoving chips into the pighole, feeding the smoker. Oh, the people at Masterbuilt must have had a really good chuckle thinking this up.
It's a hustle. You need this "cold smoking kit" to make the Masterbuilt electric smokers fully functional, a clear "gotcha fee" in addition to the original price of the smoker. This kit gives you a steady stream of smoke with the heating element burning the chips outside the smoker itself, so generating the smoke by using the kit minimally affects the temperature the smoker is kept at. The heating element inside the smoker itself is much more efficient and effective once the work of warming up the tray and making the chips smoke is taken off it, so the smoker stays closer to the target temperature. Finally, this device produces at least twice as much smoke for your smoker as the original tube-and-tray assembly, and that smoke flow is absolutely steady, instead of being governed by when the heating element in the smoker proper needs to turn on. The smoke is billed to last for six hours -- I've never managed to make the self-feeding chimney stack of chips do a full six hours, but it does drastically reduce the number of times you'll have to fill your newly modified smoker, and in addition to that refilling is much easier if you use a large funnel, makeshift or otherwise.
This kit is not even sold as a "cold smoking kit" on the Masterbuilt retail packaging, it's a "slow smoker." The fact that it adds a cold-smoking capability to your electric smoker really is incidental to its design. After you bolt this kit on, you should use it for both hot and cold smoking.
There are four other things you should know:
1. My Masterbuilt electric smoker has a set of wheels on it. Once you bolt this thing on, your smoker isn't moving anywhere safely. The assembly to attach the thing to the body of the smoker is clearly designed to be permanent
2. And once this is on, for a 30" smoker, you'll need the 40" Masterbuilt cover for it.
3. Remove the tube assembly and the chip tray that together formed the original wood chip delivery system when you attach this kit. It's not in the directions.
4. You'll need two power outlets to run your smoker with this kit attached. It only draws 1.25 amps.
The current design of digital Masterbuilt smokers is designed to sell you a somewhat mobile, bare-bones unit at a reduced price with minimal electric consumption. Accordingly with these smokers, smoke is added to the food being smoked through an absolutely primitive arrangement -- you add a half-cup of wood chips to a thoroughly rinky-dink cutout in a tube assembly, slide it into the machine, and you get 45 minutes to an hour of smoke going through the smoker. After that time is up, you have to refill the chips.
So, if you're smoking a full load in your smoker, you can expect to have to refill your smoker with wood chips 9 or 10 times over 6-7 hours. Masterbuilt advises you to bend down and look through the tube that the previously-mentioned tube assembly goes in to ascertain if the chips you put in before have burned down. Look into the orifice leaking smoke carefully. Because f you overfill the tray at the end of the tube, the tube assembly will jam.
As dark and smoky as the orifice in the smoker that you're supposed to see clearly into, and given the low position it's in, not comparing it to a pig's nether hole is impossible. And every forty-five minutes, you're back shoving chips into the pighole, feeding the smoker. Oh, the people at Masterbuilt must have had a really good chuckle thinking this up.
It's a hustle. You need this "cold smoking kit" to make the Masterbuilt electric smokers fully functional, a clear "gotcha fee" in addition to the original price of the smoker. This kit gives you a steady stream of smoke with the heating element burning the chips outside the smoker itself, so generating the smoke by using the kit minimally affects the temperature the smoker is kept at. The heating element inside the smoker itself is much more efficient and effective once the work of warming up the tray and making the chips smoke is taken off it, so the smoker stays closer to the target temperature. Finally, this device produces at least twice as much smoke for your smoker as the original tube-and-tray assembly, and that smoke flow is absolutely steady, instead of being governed by when the heating element in the smoker proper needs to turn on. The smoke is billed to last for six hours -- I've never managed to make the self-feeding chimney stack of chips do a full six hours, but it does drastically reduce the number of times you'll have to fill your newly modified smoker, and in addition to that refilling is much easier if you use a large funnel, makeshift or otherwise.
This kit is not even sold as a "cold smoking kit" on the Masterbuilt retail packaging, it's a "slow smoker." The fact that it adds a cold-smoking capability to your electric smoker really is incidental to its design. After you bolt this kit on, you should use it for both hot and cold smoking.
There are four other things you should know:
1. My Masterbuilt electric smoker has a set of wheels on it. Once you bolt this thing on, your smoker isn't moving anywhere safely. The assembly to attach the thing to the body of the smoker is clearly designed to be permanent
2. And once this is on, for a 30" smoker, you'll need the 40" Masterbuilt cover for it.
3. Remove the tube assembly and the chip tray that together formed the original wood chip delivery system when you attach this kit. It's not in the directions.
4. You'll need two power outlets to run your smoker with this kit attached. It only draws 1.25 amps.
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